2009 Clarion/Register Holiday Cookbook

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About Me

I'm the working mother of a bunch of kids. I cook not only because I have to, but because I like to - experiment, create and have fun. Every holiday, birthday, or event, they all come home for mom's cooking. Since food is what we use to bring us together, I'm hoping some of my tips, techniques and misadventures can help you in the kitchen, too.

Gadget

Sunday, July 21, 2013

For many years I cooked bacon just like my mother and grandmother before me, fried in a skillet. We all know about that snap, crackle, pop and burn. There were years when the little George Foreman grill was popular and I loved it for bacon. The lid kept the bacon flat and grease drained off with very little pop and sizzle. There were a few times that I tried wrapping the bacon in paper towel and rotating it in the microwave. The paper towels soaked up the grease, but it was just a bit of a mess to fiddle with, all that rotate and flip.

Over the last few months, I've decided that it's so much easier to cook bacon in the oven and it does a great job of staying flat. This really worked well over the holidays when I use bacon for a variety of recipes. With one cookie sheet and 20 minutes at 375 degrees in the oven, I had bacon for potato salad, baked beans and mac and cheese. What a time and hassle saver, not to mention really easy clean up.